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  • 30 Jan 2017
      1. WADI EL-HOL SCRIPT In the 1990s, a pair of Yale archaeologists discovered a graffiti-covered cliff wall at the Wadi el-Hol (Gulch of Terror) in Egypt. Most of the inscriptions were in systems they could recognize, but one of them was unfamiliar. It looks like an early transition from a hieroglyphic to an alphabetic system, but it hasn't yet been deciphered. 2. CRETAN HIEROGLYPHICS   The excavations on Crete also revealed a third type of writing system, with symbols that looked more picture-like than those of the linear scripts. Some of these symbols are similar to elements in Linear A. It is assumed that the hieroglyphic script developed into Linear A, though the two systems were both in use during the same time period.  3. OLMEC WRITING   The Olmecs were an ancient Mexican civilization best known for the statues they left behind: the so-called "colossal heads." In 1999, their writing system was revealed when road builders unearthed an inscribed stone tablet. The tablet shows 62 symbols; some look like corn or bugs, and some are more abstract. It has been dated to 900 B.C., which would make it the oldest example of writing in the Western Hemisphere. 4. SINGAPORE STONE There once was a giant engraved slab made of sandstone at the mouth of the Singapore River. It had been there for 700 years or so when, in 1819, workers uncovered it while clearing away jungle trees. A few scholars got a look at it before it was blown to bits in order to make space for a fort to protect the British settlements. The parts that didn’t end up in the river were eventually used for road gravel, though some fragments were saved. The script hasn't been deciphered, but there have been various suggestions for what language it might represent: ancient Ceylonese, Tamil, Kawi, Old Javanese, and Sanskrit.  5. RONGORONGO   When missionaries got to Easter Island in the 1860s, they found wooden tablets carved with symbols. They asked the Rapanui natives what the inscriptions meant, and were told that nobody knew anymore, since the Peruvians had killed off all the wise men. The Rapanui used the tablets as firewood or fishing reels, and by the end of the century they were nearly all gone. Rongorongo is written in alternating directions; you read a line from left to right, then turn the tablet 180 degrees and read the next line.  6. PROTO-ELAMITE   This ancient writing system was used more than 5000 years ago in what is now Iran. Written from right to left, the script is unlike any other ancient scripts; while the proto-Elamites appear to have borrowed the idea for a written language from their Mesopotamian contemporaries, they apparently invented their own symbols—and didn't bother to keep track of them in an organized way.             Source: Mentalfloss
    1248   Posted by Apeksha Ramteke
  •   1. WADI EL-HOL SCRIPT In the 1990s, a pair of Yale archaeologists discovered a graffiti-covered cliff wall at the Wadi el-Hol (Gulch of Terror) in Egypt. Most of the inscriptions were in systems they could recognize, but one of them was unfamiliar. It looks like an early transition from a hieroglyphic to an alphabetic system, but it hasn't yet been deciphered. 2. CRETAN HIEROGLYPHICS   The excavations on Crete also revealed a third type of writing system, with symbols that looked more picture-like than those of the linear scripts. Some of these symbols are similar to elements in Linear A. It is assumed that the hieroglyphic script developed into Linear A, though the two systems were both in use during the same time period.  3. OLMEC WRITING   The Olmecs were an ancient Mexican civilization best known for the statues they left behind: the so-called "colossal heads." In 1999, their writing system was revealed when road builders unearthed an inscribed stone tablet. The tablet shows 62 symbols; some look like corn or bugs, and some are more abstract. It has been dated to 900 B.C., which would make it the oldest example of writing in the Western Hemisphere. 4. SINGAPORE STONE There once was a giant engraved slab made of sandstone at the mouth of the Singapore River. It had been there for 700 years or so when, in 1819, workers uncovered it while clearing away jungle trees. A few scholars got a look at it before it was blown to bits in order to make space for a fort to protect the British settlements. The parts that didn’t end up in the river were eventually used for road gravel, though some fragments were saved. The script hasn't been deciphered, but there have been various suggestions for what language it might represent: ancient Ceylonese, Tamil, Kawi, Old Javanese, and Sanskrit.  5. RONGORONGO   When missionaries got to Easter Island in the 1860s, they found wooden tablets carved with symbols. They asked the Rapanui natives what the inscriptions meant, and were told that nobody knew anymore, since the Peruvians had killed off all the wise men. The Rapanui used the tablets as firewood or fishing reels, and by the end of the century they were nearly all gone. Rongorongo is written in alternating directions; you read a line from left to right, then turn the tablet 180 degrees and read the next line.  6. PROTO-ELAMITE   This ancient writing system was used more than 5000 years ago in what is now Iran. Written from right to left, the script is unlike any other ancient scripts; while the proto-Elamites appear to have borrowed the idea for a written language from their Mesopotamian contemporaries, they apparently invented their own symbols—and didn't bother to keep track of them in an organized way.             Source: Mentalfloss
    Jan 30, 2017 1248  
  • 26 Jan 2017
      Food Wasted was photographed to perfection to make a magnificient display of artwork.   1. Pineapple 2. Lemon 3. Ice-Cream 4. Strawberry 5. Indian Sweet Cham Cham 6. Jelly 7. Waterlemon                       Source: finedininglovers Image credit: Klaus Pichler      
    798   Posted by Apeksha Ramteke
  •   Food Wasted was photographed to perfection to make a magnificient display of artwork.   1. Pineapple 2. Lemon 3. Ice-Cream 4. Strawberry 5. Indian Sweet Cham Cham 6. Jelly 7. Waterlemon                       Source: finedininglovers Image credit: Klaus Pichler      
    Jan 26, 2017 798  
  • 14 Jan 2017
      1. Boshintang, Korea This supposedly health-giving Korean soup is made with spring onions, dandelions, a host of spices and one infamous ingredient: dog meat. Though you will struggle to find it on menus today, it’s still popular with the older generation and generally agreed to taste better than it smells.     2. Muktuk, Greenland A traditional Inuit meal of frozen whale skin and blubber, muktuk is normally served either raw or pickled. It looks a little bit like licorice allsorts and has several layers: the skin (which apparently tastes like hazelnuts), the fat (chewy) and the protective layer in between (even more chewy). Don’t eat if wearing dentures.   Photo Source: CutterLight   3. Casu marzu, Italy Known as “rotten cheese”, Sardinia’s casu marzu is made from Pecorino that has gone bad – really bad. The larvae of cheese flies (piophila casei) are added to the Pecorino, hatching inside, burrowing around and digesting the fats. The result is a weeping, tongue-burning delicacy that you can eat with or without the maggots.   Photo Source: FoodBible   4. Century egg, China Someone in ancient China did, lived to tell the tale and now it’s an established delicacy. The eggs (also known as hundred-year eggs or pidan) are covered in clay, ash and salt for months, by which time the yolk is dark green and stinks of sulphur.    Photo Source: aromacookery   5. Stargazey Pie, England A pie with fish that stare at the sky: Stargazey originates from the Cornish village of Mousehole in England, and is served on Tom Bawcock’s Eve (23rd December). According to legend, this heroic sixteenth-century sailor rowed out one December evening in high storms and returned with a catch big enough to feed the starving residents.   Photo Source: Peersy   6. Locusts, Israel Israelis have been eradicating the pests in a unique way: by eating them. Deep-fried and chocolate-covered locusts are apparently going down a storm.   Photo Source: The Times   7. White ant eggs soup, Laos One of the world’s more unusual soups, Gaeng Kai Mot Daeng combines a mixture of ant eggs and partial embryos from the white ant, plus a few baby ants to add sourness. If your stomach can handle it, the flavour is supposedly quite tasty: sharp and delicate, and a little like shrimp.   Photo Source: Backpacker Traveler   8. Crispy tarantulas, Cambodia These spiders were first eaten by Cambodians starving under the Khmer Rouge regime. Bizarrely, they became popular and are now served as a deep-fried snack throughout the country. Apparently they taste a bit like crab.   Photo Source: OMG   9. Balut, Philippines  This fertilised duck egg, with its partly developed embryo inside, is boiled alive and then eaten from the shell with salt, chilli and vinegar. You’re supposed to tap a hole in the top of the shell, sup the savoury liquid and then crunch down the rest of what’s inside – feathers, bones and all.    Photo Source: Kawaloing Pinoy   10. Escamoles, Mexico Escamoles are the larvae of a venomous ant species that lay their eggs deep down in the roots of agave or maguey plants in Mexico (so harvesting them is not a barrel of laughs). The larvae are said to have a consistency akin to cottage cheese and taste somewhat nutty; they’re normally eaten as the filling in a taco or omelette.   Photo Source: Couche Tard     Source: Roughguides    
    1078   Posted by Artistter Team
  •   1. Boshintang, Korea This supposedly health-giving Korean soup is made with spring onions, dandelions, a host of spices and one infamous ingredient: dog meat. Though you will struggle to find it on menus today, it’s still popular with the older generation and generally agreed to taste better than it smells.     2. Muktuk, Greenland A traditional Inuit meal of frozen whale skin and blubber, muktuk is normally served either raw or pickled. It looks a little bit like licorice allsorts and has several layers: the skin (which apparently tastes like hazelnuts), the fat (chewy) and the protective layer in between (even more chewy). Don’t eat if wearing dentures.   Photo Source: CutterLight   3. Casu marzu, Italy Known as “rotten cheese”, Sardinia’s casu marzu is made from Pecorino that has gone bad – really bad. The larvae of cheese flies (piophila casei) are added to the Pecorino, hatching inside, burrowing around and digesting the fats. The result is a weeping, tongue-burning delicacy that you can eat with or without the maggots.   Photo Source: FoodBible   4. Century egg, China Someone in ancient China did, lived to tell the tale and now it’s an established delicacy. The eggs (also known as hundred-year eggs or pidan) are covered in clay, ash and salt for months, by which time the yolk is dark green and stinks of sulphur.    Photo Source: aromacookery   5. Stargazey Pie, England A pie with fish that stare at the sky: Stargazey originates from the Cornish village of Mousehole in England, and is served on Tom Bawcock’s Eve (23rd December). According to legend, this heroic sixteenth-century sailor rowed out one December evening in high storms and returned with a catch big enough to feed the starving residents.   Photo Source: Peersy   6. Locusts, Israel Israelis have been eradicating the pests in a unique way: by eating them. Deep-fried and chocolate-covered locusts are apparently going down a storm.   Photo Source: The Times   7. White ant eggs soup, Laos One of the world’s more unusual soups, Gaeng Kai Mot Daeng combines a mixture of ant eggs and partial embryos from the white ant, plus a few baby ants to add sourness. If your stomach can handle it, the flavour is supposedly quite tasty: sharp and delicate, and a little like shrimp.   Photo Source: Backpacker Traveler   8. Crispy tarantulas, Cambodia These spiders were first eaten by Cambodians starving under the Khmer Rouge regime. Bizarrely, they became popular and are now served as a deep-fried snack throughout the country. Apparently they taste a bit like crab.   Photo Source: OMG   9. Balut, Philippines  This fertilised duck egg, with its partly developed embryo inside, is boiled alive and then eaten from the shell with salt, chilli and vinegar. You’re supposed to tap a hole in the top of the shell, sup the savoury liquid and then crunch down the rest of what’s inside – feathers, bones and all.    Photo Source: Kawaloing Pinoy   10. Escamoles, Mexico Escamoles are the larvae of a venomous ant species that lay their eggs deep down in the roots of agave or maguey plants in Mexico (so harvesting them is not a barrel of laughs). The larvae are said to have a consistency akin to cottage cheese and taste somewhat nutty; they’re normally eaten as the filling in a taco or omelette.   Photo Source: Couche Tard     Source: Roughguides    
    Jan 14, 2017 1078  
  • 11 Dec 2016
    Japanese Cat Water Cake   Ever heard of a water cake? It’s a clear and jiggly Japanese dessert that looks exactly like a huge drop of water. This water mochi was first served and made popular by a confectionery in Yamanashi.          Source: Boredpanda  
    722   Posted by Apeksha Ramteke
  • Japanese Cat Water Cake   Ever heard of a water cake? It’s a clear and jiggly Japanese dessert that looks exactly like a huge drop of water. This water mochi was first served and made popular by a confectionery in Yamanashi.          Source: Boredpanda  
    Dec 11, 2016 722  
  • 03 Nov 2016
      Paper clay also referred as Fiberclay is a clay type which consists of cellulose fibre mostly in the form of Paper (Mostly used paper are toilet paper rolls). Paper clay is a cheap & handy sculpting material. Easily available materials like toilet paper, glue, and a few other hardware store supplies are used to make paper clay. It's used for a smoother, more realistic finish. Paper clay only takes about five minutes to make, and it air-dries into a hard, detailed surface that can be painted. Photo credit: We heat it   Uses of Paper Clay   1. Paper Clay Dolls   Photocredit: Baby Doll ideas   2. Paper Clay Sculpture   Photocredit:eckmarkfineart   3. Paper Clay Masks   Photocredit: Etsy   4. Paper Clay Jewellery   Photocredit: Crafts India   5. Paper Clay Art   Photocredit: Alibaba   6. Paper Clay Ceramics   Photocredit: ceramicsnow
    2723   Posted by Artistter Team
  •   Paper clay also referred as Fiberclay is a clay type which consists of cellulose fibre mostly in the form of Paper (Mostly used paper are toilet paper rolls). Paper clay is a cheap & handy sculpting material. Easily available materials like toilet paper, glue, and a few other hardware store supplies are used to make paper clay. It's used for a smoother, more realistic finish. Paper clay only takes about five minutes to make, and it air-dries into a hard, detailed surface that can be painted. Photo credit: We heat it   Uses of Paper Clay   1. Paper Clay Dolls   Photocredit: Baby Doll ideas   2. Paper Clay Sculpture   Photocredit:eckmarkfineart   3. Paper Clay Masks   Photocredit: Etsy   4. Paper Clay Jewellery   Photocredit: Crafts India   5. Paper Clay Art   Photocredit: Alibaba   6. Paper Clay Ceramics   Photocredit: ceramicsnow
    Nov 03, 2016 2723  
  • 19 Oct 2016
    Technology & art are now related to each other. Earlier technology was only related to phones or laptops, but now when you imagine Art you can also imagine technology.   1. Tilt Brush Technology:   Imagecredit:tierrapost A look at the innovations and technologies that are shaping the future and changing the way things are done…. A new virtual reality trend is the field of art is introduced by Google called “Tilt Brush Technology”. This paint brush lets you paint in 3D space which gives painting a virtual reality. Now you can see your imagination through painting coming to reality.   2. ZBrush For Sculpturing: Imagecredit: digitaltutors ZBrush is a digital sculpting tool that combines 3D/2.5D modelling,texturing and painting. This tool is more focused on sculpturing as compared to other tools available. Z-Brush is used for creating high resolution models used in animation, movies & games.   3. Cyborg Art: Imagecredit: Art Abyss Cyborg Art is the art of man & machine. The concept of man-machine mixture has led to development of this art.Cyborg artwork is created by cyborg artists. The use of Cyborg art has increased in film industry.     4. L.A.S.E.R Tag Graffiti: Imagecredit: Hacked gadgets With few instruments such as projector, camera & a laptop you can now sketch over buildings & show your graffiti talent from afar. Developed by the Graffiti Research Lab, the open-source L.A.S.E.R. Tag system has now made this possible!   5. Robot Artists: Image credit: youtube The way technology is taking shape & robots are making their way in every walk of life be it industrial or household work, the art industry is also taking advantage from this technology.    
    1154   Posted by Artistter Team
  • Technology & art are now related to each other. Earlier technology was only related to phones or laptops, but now when you imagine Art you can also imagine technology.   1. Tilt Brush Technology:   Imagecredit:tierrapost A look at the innovations and technologies that are shaping the future and changing the way things are done…. A new virtual reality trend is the field of art is introduced by Google called “Tilt Brush Technology”. This paint brush lets you paint in 3D space which gives painting a virtual reality. Now you can see your imagination through painting coming to reality.   2. ZBrush For Sculpturing: Imagecredit: digitaltutors ZBrush is a digital sculpting tool that combines 3D/2.5D modelling,texturing and painting. This tool is more focused on sculpturing as compared to other tools available. Z-Brush is used for creating high resolution models used in animation, movies & games.   3. Cyborg Art: Imagecredit: Art Abyss Cyborg Art is the art of man & machine. The concept of man-machine mixture has led to development of this art.Cyborg artwork is created by cyborg artists. The use of Cyborg art has increased in film industry.     4. L.A.S.E.R Tag Graffiti: Imagecredit: Hacked gadgets With few instruments such as projector, camera & a laptop you can now sketch over buildings & show your graffiti talent from afar. Developed by the Graffiti Research Lab, the open-source L.A.S.E.R. Tag system has now made this possible!   5. Robot Artists: Image credit: youtube The way technology is taking shape & robots are making their way in every walk of life be it industrial or household work, the art industry is also taking advantage from this technology.    
    Oct 19, 2016 1154  
  • 16 Oct 2016
    The cuisine of India is one of the world's most diverse cuisines. Extensive immigration and intermingling of cultures during 16th century has resulted in this unique blend of cuisines. In the age of fast-food and frozen meals, a classic traditional dish is a delight to the soul and senses, along with the taste buds. Here are few lost receipes of India which are totally unique & creative!!   1. Murgh Zameen doz       Image Source: Rupalidean-Traveller&Foodie A star preparation of all time “Murgh Zameen doz” which is Chicken prepared with marinate including almonds, spices & yogurt. This dish is prepared with variety of spices, veggies & dry fruits. The thing which makes it different & unique is the process by which it is prepared & cooked. The marinated chicken is wrapped in dough & placed in an earthen pot to cook. It is this cooking style which gives it an unique taste.   2. Parindey Mein Parinda (Stuffed Birds) Image Source: Rupalidean-Traveller&Foodie A Mughal era delicacy called “Parindey Mein Parinda”, a highly skilled dish is lost in the complex world of cuisines. A creative & innovative dish where smaller birds are stuffed into bigger birds.  Different marinates are prepared to marinate the birds to be stuffed while cooking is done on ‘Dum’ a traditional cooking style.   3. Tavsali Image Source: Triphobo The traditional dish of Goa (India), “Tavsali” is an cucumber cake. This cake is prepared with yellow cucumber or dark green cucumber & is steamed not baked.   4. Lehsun Ki Kheer: (Garlic Kheer)         Image Source: Rajasthanpatrika Garlic as a sweet dish!! A exotic dish prepared by garlic is a sweet dish of Rajasthan (India). Rich in ghee (Clarified butter), milk & dry fruits this sweet dish is one of it’s kind which has garlic as key ingredient. Garlic kheer is served cold garnished on various occasions.   5. Pit Cooking Image Source: realfoodindia For meat lovers pit cooked food is the ultimate foodie paradise. Whole roasted pig, lamb, beef, goat, chicken are cooked in pit. Pit cooking is an ancient technique used in various cultures but have lost it’s charisma in today’s culinary trend. The meat is marinated covered with Chapati (Indian bread), rolled in aluminium foil (in ancient times it was covered with gunny bags), and is laid in the pit. This is than layered by leaves, hot charcoal or stones & covered with mud. The process takes long time to cook but the end result is an delicious dish.   6. Shahi Moti Pulao (Meat Ball Pilaf) Image Source: sewta food A lost recipe from Indian Cooking, Moti Pulao is prepared in Lucknow (India). The balls in the pulao are prepared from egg white. The egg white is given shape of moti (pearl) by boiling them in water. This is not just cooking but an artistic work!! Various versions of this dish are available. These balls are can also be prepared by minced meat & cottage cheese.  
    1848   Posted by Apeksha Ramteke
  • The cuisine of India is one of the world's most diverse cuisines. Extensive immigration and intermingling of cultures during 16th century has resulted in this unique blend of cuisines. In the age of fast-food and frozen meals, a classic traditional dish is a delight to the soul and senses, along with the taste buds. Here are few lost receipes of India which are totally unique & creative!!   1. Murgh Zameen doz       Image Source: Rupalidean-Traveller&Foodie A star preparation of all time “Murgh Zameen doz” which is Chicken prepared with marinate including almonds, spices & yogurt. This dish is prepared with variety of spices, veggies & dry fruits. The thing which makes it different & unique is the process by which it is prepared & cooked. The marinated chicken is wrapped in dough & placed in an earthen pot to cook. It is this cooking style which gives it an unique taste.   2. Parindey Mein Parinda (Stuffed Birds) Image Source: Rupalidean-Traveller&Foodie A Mughal era delicacy called “Parindey Mein Parinda”, a highly skilled dish is lost in the complex world of cuisines. A creative & innovative dish where smaller birds are stuffed into bigger birds.  Different marinates are prepared to marinate the birds to be stuffed while cooking is done on ‘Dum’ a traditional cooking style.   3. Tavsali Image Source: Triphobo The traditional dish of Goa (India), “Tavsali” is an cucumber cake. This cake is prepared with yellow cucumber or dark green cucumber & is steamed not baked.   4. Lehsun Ki Kheer: (Garlic Kheer)         Image Source: Rajasthanpatrika Garlic as a sweet dish!! A exotic dish prepared by garlic is a sweet dish of Rajasthan (India). Rich in ghee (Clarified butter), milk & dry fruits this sweet dish is one of it’s kind which has garlic as key ingredient. Garlic kheer is served cold garnished on various occasions.   5. Pit Cooking Image Source: realfoodindia For meat lovers pit cooked food is the ultimate foodie paradise. Whole roasted pig, lamb, beef, goat, chicken are cooked in pit. Pit cooking is an ancient technique used in various cultures but have lost it’s charisma in today’s culinary trend. The meat is marinated covered with Chapati (Indian bread), rolled in aluminium foil (in ancient times it was covered with gunny bags), and is laid in the pit. This is than layered by leaves, hot charcoal or stones & covered with mud. The process takes long time to cook but the end result is an delicious dish.   6. Shahi Moti Pulao (Meat Ball Pilaf) Image Source: sewta food A lost recipe from Indian Cooking, Moti Pulao is prepared in Lucknow (India). The balls in the pulao are prepared from egg white. The egg white is given shape of moti (pearl) by boiling them in water. This is not just cooking but an artistic work!! Various versions of this dish are available. These balls are can also be prepared by minced meat & cottage cheese.  
    Oct 16, 2016 1848  
  • 05 Oct 2016
    In 2006, Zachęta—Poland's National Gallery of Art—presented Polish Painting of the 21st Century, a special exhibition dedicated to the country's most acclaimed modern and contemporary artists. To set the stage for the eclectic show, Leon Tarasewicz covered the museum's grand staircase in a kaleidoscope of colors. Founded in 1860, the Zachęta Gallery is Warsaw's oldest museum to show contemporary art. While it does possess a permanent collection, the gallery's exhibition space is used entirely for temporary shows, culminating in an exciting and always-changing atmosphere. Tarasewicz—a contemporary Polish painter known for his abstract aesthetic composed of bold lines and graphic patterns—is an extreme example of an artist whose work totally transformed the space. Using the gallery as a literal canvas, Tarasewicz splashed paint on its beautiful classical staircase. Though it may appear spontaneous and haphazard, the site-specific piece actually conveys a balanced and well thought-out composition. At the top of the staircase, three sets of stairs meet, connecting the museum's exhibition halls and perfectly framing Pius Weloński's stunning Gladiator statue. Before the sets of stairs were speckled with paint spatter, Tarasewicz painted each one a different base color (blue, red, or yellow) so that, when the stairs meet, the colors beautifully bleed together and cascade down the steps. By adding this modern, Pollock-esque twist to the monumental building, Tarasewicz captured the Zachęta Gallery's avant-garde approach and contemporary focus with flying colors—literally!           Source: Mymodernmet Article By: Kelly Richman-Abdouan     
    812   Posted by Apeksha Ramteke
  • In 2006, Zachęta—Poland's National Gallery of Art—presented Polish Painting of the 21st Century, a special exhibition dedicated to the country's most acclaimed modern and contemporary artists. To set the stage for the eclectic show, Leon Tarasewicz covered the museum's grand staircase in a kaleidoscope of colors. Founded in 1860, the Zachęta Gallery is Warsaw's oldest museum to show contemporary art. While it does possess a permanent collection, the gallery's exhibition space is used entirely for temporary shows, culminating in an exciting and always-changing atmosphere. Tarasewicz—a contemporary Polish painter known for his abstract aesthetic composed of bold lines and graphic patterns—is an extreme example of an artist whose work totally transformed the space. Using the gallery as a literal canvas, Tarasewicz splashed paint on its beautiful classical staircase. Though it may appear spontaneous and haphazard, the site-specific piece actually conveys a balanced and well thought-out composition. At the top of the staircase, three sets of stairs meet, connecting the museum's exhibition halls and perfectly framing Pius Weloński's stunning Gladiator statue. Before the sets of stairs were speckled with paint spatter, Tarasewicz painted each one a different base color (blue, red, or yellow) so that, when the stairs meet, the colors beautifully bleed together and cascade down the steps. By adding this modern, Pollock-esque twist to the monumental building, Tarasewicz captured the Zachęta Gallery's avant-garde approach and contemporary focus with flying colors—literally!           Source: Mymodernmet Article By: Kelly Richman-Abdouan     
    Oct 05, 2016 812  
  • 04 Oct 2016
    5 vegetables are packed into this grain-based burger. By Jake Cohen. Even devout meat eaters (like us) crave a veggie burger every now and again. In this recipe, sautéed vegetables are tossed with quinoa before getting thickened with matzo meal (a trick I stole from my grandmother’s recipe). A quick sear in the pan, and you’re left with a crisp veggie burger with a tender interior. This recipe uses five of our favorite veggies, but feel free to switch it up and add/omit as you please. Just be aware that you’re looking for about four cups total to ensure the burger mix comes together.     Ingredients For the Herb Mayo: ½ cup mayonnaise ¼ cup basil leaves ¼ cup parsley leaves 2 tablespoons chopped chives 1 tablespoon lemon juice Kosher salt and freshly ground black pepper, to taste For the Veggie Burgers: 2 cups water 1 cup quinoa ¼ cup olive oil, divided 1 cup shiitake mushrooms, minced 1 cup broccoli florets, minced ½ cup fresh corn kernels 2 carrots, coarsely grated 1 yellow onion, coarsely grated 1 cup matzo meal 2 teaspoons salt ½ teaspoon freshly ground black pepper 2 eggs For Assembly: 6 seeded brioche buns, toasted Herb mayo Veggie burgers Heirloom tomatoes, for garnish Sliced avocado, for garnish Microgreens, for garnish Directions 1. Make the herb mayo: In a blender, combine all the herb mayo ingredients. Blend until smooth, then transfer to a bowl. 2. Make the veggie burgers: In a 2-quart saucepan, bring the water and quinoa to a boil. Reduce the heat to a simmer and cook, covered, until the quinoa is tender and all the water is absorbed, 15 to 18 minutes. Transfer to a large bowl and let cool. 3. Meanwhile, in a large skillet, heat 2 tablespoons of the olive oil over medium-high heat. Add the mushrooms, broccoli, corn, carrots and onion, and cook, stirring often, until the veggies are tender and lightly caramelized, 8 to 10 minutes. Transfer to the bowl with the quinoa and let cool. 4. Once the vegetables-and-quinoa mixture has cooled, mix in the remaining veggie burger ingredients until incorporated. Form into six 1-inch-thick patties. 5. In a large nonstick skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Working in 2 batches, cook the veggie burgers until golden brown and crisp, 3 minutes per side. 6. To assemble: Spread the herb mayo on the bottom halves of the buns. Place a veggie burger over each and layer with tomato, avocado and microgreens. Top with the remaining bun halves and serve.
    610   Posted by Artistter Team
  • 5 vegetables are packed into this grain-based burger. By Jake Cohen. Even devout meat eaters (like us) crave a veggie burger every now and again. In this recipe, sautéed vegetables are tossed with quinoa before getting thickened with matzo meal (a trick I stole from my grandmother’s recipe). A quick sear in the pan, and you’re left with a crisp veggie burger with a tender interior. This recipe uses five of our favorite veggies, but feel free to switch it up and add/omit as you please. Just be aware that you’re looking for about four cups total to ensure the burger mix comes together.     Ingredients For the Herb Mayo: ½ cup mayonnaise ¼ cup basil leaves ¼ cup parsley leaves 2 tablespoons chopped chives 1 tablespoon lemon juice Kosher salt and freshly ground black pepper, to taste For the Veggie Burgers: 2 cups water 1 cup quinoa ¼ cup olive oil, divided 1 cup shiitake mushrooms, minced 1 cup broccoli florets, minced ½ cup fresh corn kernels 2 carrots, coarsely grated 1 yellow onion, coarsely grated 1 cup matzo meal 2 teaspoons salt ½ teaspoon freshly ground black pepper 2 eggs For Assembly: 6 seeded brioche buns, toasted Herb mayo Veggie burgers Heirloom tomatoes, for garnish Sliced avocado, for garnish Microgreens, for garnish Directions 1. Make the herb mayo: In a blender, combine all the herb mayo ingredients. Blend until smooth, then transfer to a bowl. 2. Make the veggie burgers: In a 2-quart saucepan, bring the water and quinoa to a boil. Reduce the heat to a simmer and cook, covered, until the quinoa is tender and all the water is absorbed, 15 to 18 minutes. Transfer to a large bowl and let cool. 3. Meanwhile, in a large skillet, heat 2 tablespoons of the olive oil over medium-high heat. Add the mushrooms, broccoli, corn, carrots and onion, and cook, stirring often, until the veggies are tender and lightly caramelized, 8 to 10 minutes. Transfer to the bowl with the quinoa and let cool. 4. Once the vegetables-and-quinoa mixture has cooled, mix in the remaining veggie burger ingredients until incorporated. Form into six 1-inch-thick patties. 5. In a large nonstick skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Working in 2 batches, cook the veggie burgers until golden brown and crisp, 3 minutes per side. 6. To assemble: Spread the herb mayo on the bottom halves of the buns. Place a veggie burger over each and layer with tomato, avocado and microgreens. Top with the remaining bun halves and serve.
    Oct 04, 2016 610  
  • 04 Oct 2016
    Treat yourself to bacon, chorizo and eggs wrapped in warm tortillas. by Jake Cohen.           Sure, avocado toast never goes out of fashion. But every now and then, it’s nice to spice things up, Tex-Mex-style. That's why we're calling in the big guns: breakfast tacos.With today being National Taco Day, it’s only appropriate we start the celebration with the most important meal of the day. Warm flour tortillas hold chorizo and bacon scrambled eggs, then get topped with tomatoes, avocado and tortilla strips fried in bacon fat (yes, we went there and so should you). This year, skip the bulky breakfast burrito and make the perfect breakfast taco instead with the tips below.The magic of migas. The main component of these tacos is the fried tortilla-scrambled egg mixture known as migas. In this version, we don't just fry up tortilla strips in oil, we cook chorizo in rendered bacon fat before using the vibrant red oil to crisp up the tortillas. This allows those crunchy strips to soak up all the flavor of the meat.When frying the tortilla chips, you want to watch them carefully so they do not burn. Since there isn’t a ton of fat in the pan (as opposed to the typical deep-frying process), you want to keep the strips moving. Then, make sure you drop the heat to medium low once the eggs hit the pan, to cook slowly and get that perfect curd.Tortillas, two ways. You may wonder why we use two types of tortillas in the recipe. The short answer: Why not? While soft flour tortillas are perfect for wrapping up the scrambled eggs and chorizo, corn tortillas are the only way to go when it comes to migas. Think of them as tiny tortilla chips that add the perfect crunch to tender scrambled eggs.The flour tortillas should be fresh, but migas are the perfect way to use up old corn tortillas, which we like to keep in the freezer for moments like this. Just make sure they're completely thawed and dried before frying.Say cheese. Some may say that adding cheese here is blasphemous. We politely disagree. Shredded Monterey Jack cheese adds the perfect sharp flavor to balance the richness of the bacon and chorizo. And if you still feel strongly about no cheese, omit it—our feelings won't be hurt.Show topper. The finishing touch to these breakfast tacos is a marinated cherry tomato-and-avocado mixture. The tomatoes add a touch of acidity, and the avocado cools things off.Now you’re ready to kick off National Taco Day with the best breakfast around. If you need another fix come lunchtime, we won’t judge.     Ingredients ½ cup cherry tomatoes, quartered1 tablespoon lime juice1 tablespoon olive oil1 avocado, diced1 garlic clove mincedKosher salt and freshly ground black pepper, to taste6 eggs½ cup grated Monterey Jack cheese, plus more for garnish2 tablespoons heavy cream2 tablespoons chopped Hatch green chile7 ounces (4 strips) thick-cut bacon7 ounces (2 links) chorizo, casings removed2 small corn tortillas, cut into 1½-by-¼-inch strips8 small flour tortillas, warmedCilantro leaves, for garnish Directions 1. In a small bowl, toss together the cherry tomatoes, lime juice, olive oil, avocado, garlic, salt and pepper to coat, then set aside.2. In a medium bowl, beat the eggs until smooth, then whisk in the cheese, cream and green chile; season with salt and pepper, then set aside.3. In a 10-inch nonstick skillet, cook the bacon over medium heat, flipping once, until golden and rendered, 8 to 10 minutes. Transfer the bacon to a cutting board. Once cool enough to handle, roughly chop then transfer to a bowl.4. To the pan of rendered bacon fat, add the chorizo. Cook, stirring often to break up the meat, until the chorizo is golden and rendered, 3 to 4 minutes. Using a slotted spoon, transfer to the bowl with the bacon.5. Add the tortilla strips to the pan and cook until lightly golden, 2 to 3 minutes. Reduce the heat to medium low, then add the eggs with the reserved bacon and chorizo. Cook, stirring constantly, until the eggs are fully scrambled, 3 to 4 minutes.6. On a cutting board, lay out the warm flour tortillas. Divide the scrambled eggs between the tortillas, then spoon the tomato mixture over top. Garnish with cilantro, then serve.     source: tastingtable.com    
    728   Posted by Artistter Team
  • Treat yourself to bacon, chorizo and eggs wrapped in warm tortillas. by Jake Cohen.           Sure, avocado toast never goes out of fashion. But every now and then, it’s nice to spice things up, Tex-Mex-style. That's why we're calling in the big guns: breakfast tacos.With today being National Taco Day, it’s only appropriate we start the celebration with the most important meal of the day. Warm flour tortillas hold chorizo and bacon scrambled eggs, then get topped with tomatoes, avocado and tortilla strips fried in bacon fat (yes, we went there and so should you). This year, skip the bulky breakfast burrito and make the perfect breakfast taco instead with the tips below.The magic of migas. The main component of these tacos is the fried tortilla-scrambled egg mixture known as migas. In this version, we don't just fry up tortilla strips in oil, we cook chorizo in rendered bacon fat before using the vibrant red oil to crisp up the tortillas. This allows those crunchy strips to soak up all the flavor of the meat.When frying the tortilla chips, you want to watch them carefully so they do not burn. Since there isn’t a ton of fat in the pan (as opposed to the typical deep-frying process), you want to keep the strips moving. Then, make sure you drop the heat to medium low once the eggs hit the pan, to cook slowly and get that perfect curd.Tortillas, two ways. You may wonder why we use two types of tortillas in the recipe. The short answer: Why not? While soft flour tortillas are perfect for wrapping up the scrambled eggs and chorizo, corn tortillas are the only way to go when it comes to migas. Think of them as tiny tortilla chips that add the perfect crunch to tender scrambled eggs.The flour tortillas should be fresh, but migas are the perfect way to use up old corn tortillas, which we like to keep in the freezer for moments like this. Just make sure they're completely thawed and dried before frying.Say cheese. Some may say that adding cheese here is blasphemous. We politely disagree. Shredded Monterey Jack cheese adds the perfect sharp flavor to balance the richness of the bacon and chorizo. And if you still feel strongly about no cheese, omit it—our feelings won't be hurt.Show topper. The finishing touch to these breakfast tacos is a marinated cherry tomato-and-avocado mixture. The tomatoes add a touch of acidity, and the avocado cools things off.Now you’re ready to kick off National Taco Day with the best breakfast around. If you need another fix come lunchtime, we won’t judge.     Ingredients ½ cup cherry tomatoes, quartered1 tablespoon lime juice1 tablespoon olive oil1 avocado, diced1 garlic clove mincedKosher salt and freshly ground black pepper, to taste6 eggs½ cup grated Monterey Jack cheese, plus more for garnish2 tablespoons heavy cream2 tablespoons chopped Hatch green chile7 ounces (4 strips) thick-cut bacon7 ounces (2 links) chorizo, casings removed2 small corn tortillas, cut into 1½-by-¼-inch strips8 small flour tortillas, warmedCilantro leaves, for garnish Directions 1. In a small bowl, toss together the cherry tomatoes, lime juice, olive oil, avocado, garlic, salt and pepper to coat, then set aside.2. In a medium bowl, beat the eggs until smooth, then whisk in the cheese, cream and green chile; season with salt and pepper, then set aside.3. In a 10-inch nonstick skillet, cook the bacon over medium heat, flipping once, until golden and rendered, 8 to 10 minutes. Transfer the bacon to a cutting board. Once cool enough to handle, roughly chop then transfer to a bowl.4. To the pan of rendered bacon fat, add the chorizo. Cook, stirring often to break up the meat, until the chorizo is golden and rendered, 3 to 4 minutes. Using a slotted spoon, transfer to the bowl with the bacon.5. Add the tortilla strips to the pan and cook until lightly golden, 2 to 3 minutes. Reduce the heat to medium low, then add the eggs with the reserved bacon and chorizo. Cook, stirring constantly, until the eggs are fully scrambled, 3 to 4 minutes.6. On a cutting board, lay out the warm flour tortillas. Divide the scrambled eggs between the tortillas, then spoon the tomato mixture over top. Garnish with cilantro, then serve.     source: tastingtable.com    
    Oct 04, 2016 728